Like a lot of our garden, now that autumn – and the rains – have finally arrived after a very long, hot summer, our vegetables seem to be growing at quite a pace. From seeds, we’ve got a bit of a bumper crop of courgettes, so having done a few soups, we decided to try fritters. I don’t know why I always assumed these would be tricky to make – because they’re not, at all. If you have all of the ingredients to hand, they are quick and very easy. And, if you have an excess of fritters, they can be easily frozen for next time.
- 240 g courgette – grated
- 2 medium eggs
- 65 g plain flour
- 1 teaspoon baking powder
- Sea salt and black pepper
- Feta (or parmesan or cheddar – in fact, any cheese which takes your fancy. 40g is recommended but we added waaaay more than this!)
- Freshly chopped mint
- Peas (if frozen, just run boiling water over then to thaw them)
- Olive oil
Grate the (medium sized for two people) courgette and then squeeze out the excess liquid and discard. Set the grated courgette aside.
In a large bowl, whisk the eggs and then add the flour and baking powder and season, with salt & pepper
Add the courgette, peas, cheese and fresh mint and gently mix it in to form a batter.
Heat a drizzle of olive oil in a pan and then add spoonfuls of batter to make fritters around 10cmin diameter. Fry for about 5 minutes each side – the thickness of the fritter will dictate the frying time, but you want then to be crispy and brown on the outside.
Served with tzatziki & oven baked rosemary and garlic potato wedges, this was another winning autumn dinner dish. We’re only just really getting into growing our own vegetables and still have a long way to go to be producing enough for us to actually live on, but what we are getting from the garden at the moment, is enabling us to be a bit more experimental in the garden, and not so reliant on the supermarket. And, nothing really beats popping out of the front door and into the garden to pick a courgette or two for dinner!